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1
Preheat the oven to 350u00b0. Rub the peppers all over with 2 tablespoons olive oil, season with 3/4 teaspoon salt, and place on a parchment-lined baking sheet. Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.
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2
Let the peppers cool completely. Slice in half (through the stem end), discard the stem, peel off the skin, and slice the halves lengthwise into strips 2 inches wide. Scrape the seeds from the strips, and lay them in a sieve to drain and dry.
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3
To make the stuffing, drain the tuna and break it into flakes in a medium-sized bowl. One at a time, mix the seasonings into the tuna with a fork: chopped anchovies, capers, vinegar, mustard, mayonnaise, parsley, 2 tablespoons olive oil, and about 1/2 teaspoon salt. Stir vigorously, breaking up lumps of fish, until the stuffing is soft and fairly smooth. Add more of any seasoning to taste.
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4
Drop a scant tablespoon of stuffing at one end of each roast pepper strip and roll it up snugly, creating a neat cylinder. Press the pepper as you wrap, so it adheres to itself and stays closed.
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5
To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over, and sprinkle lightly with coarse salt.
